Service of Food Fashion

January 5th, 2015

Categories: Fashion, Food, Nutrition, Sheep Marketing

Kale bin at Adams on Dec. 23, 2014

Kale bin at Adams on Dec. 23, 2014


I’ve covered this topic before but was inspired to write a reprise from a slightly different point of view.

I recently heard a gentleman farmer note that nobody bought beets from his stand beetsthis summer yet they were popular until then, yet, he said, he couldn’t refill fava bean bins fast enough. Have you made fava beans? They take forever to open. Where do these people find the time?

A few days later I passed what was left of the kale at Adams in Kingston, N.Y. on the eve of New Years eve. Next to healthy piles of eggplant, carrots, broccoli and nearby peppers mere scraps of individual branches remained. [I could understand why many stalks of attractive asparagus stood tall at $4.99/lb.]

Do you follow your taste buds or food trends? If you liked beets last year, why wouldn’t you like them this year? Is one website or TV cooking program wielding palpable influence on food choices? How do certain foods, like turkey, cranberry sauce and sweet potatoes keep their places no matter what?

typical thanksgiving dinner

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6 Responses to “Service of Food Fashion”

  1. Lisa McGee Said:

    I tend to follow my own taste buds although I’m certainly open to trying things that have become trendy especially if I haven’t tried it before. In Ireland I’m always “game” to try new cheeses especially but if I don’t like them I won’t continue to buy them just because they are trendy.

    There are so many interesting good food products emerging in Ireland that I tend to try anything I haven’t before – mushroom ketchup was something new recently and from the drinks arena – Irish whiskey is big plus legalized Poitin or as known in the USA moonshine.

    It must be very hard on farmers that were relying on something to sell and then the desire is gone.

  2. Jeanne Byington Said:


    I also like to try new cheeses. I discovered “Angel,” a French cheese that is delicious. But I didn’t abandon Morbier, St. Andre, Irish or Vermont cheddar, Camembert or Brie. And you’re right about the poor farmer who must predict food trends. The one I heard said it’s lucky he likes pickled beets!

    I prefer spinach over kale so guess what I buy?

    I’ll look out for mushroom ketchup–sounds interesting.

  3. Lucrezia Said:

    We were given individual taste buds for a reason. These so called food pundits are the Madoffs of the food industry. The followers are only smarter by reason they get screwed out of less money. If anything, they are the purveyors of mental indigestion — best cured by turning a deaf ear.

  4. Jeanne Byington Said:


    I’m happy with comfort food which for me is a lamb chop, baked potato, and in spring, real peas. Sigh. My husband makes amazing spaghetti sauce and a bowl of pasta and glass of red wine are perfection. I love the sound of bok choy–it’s fun to say–and no doubt have had it in a Chinese restaurant but haven’t been inspired to try cooking it though I see it in markets increasingly.

    Long before the city had farmer’s markets I ate a tomato in Turkey [where I lived for two years]. It didn’t resemble the tasteless light red varieties I’d previously experienced in the day from US supermarkets. I loved the “real” ones. Lesson learned: Sometimes I don’t care for something because it’s not a valid example.

    A great place to experiment is at a good restaurant or at a friend’s house. If you are eating with someone who offers you a taste of something unfamiliar, that’s best of all as you don’t have to commit and be faced with a wasted choice should you not care for the concoction.

  5. Michael P. Said:

    Interesting topic. I can’t imagine why beets would be in, and fava out, one year, and then the reverse the next. It makes no sense.

    I do not follow food trends, nor do I pay much attention to what is on television. Yes, I do have firm ideas about what I like and do not like, however, I’m always open to new taste ideas especially when travelling.

    Yes. I do have favorite foods, and they are definitely not turkey, cranberry sauce and sweet potatoes.

  6. Jeanne Byington Said:


    As I read your comment I had a flash: I wonder how much, if any, of the gentleman farmer’s business is with trendy restaurants rather than individuals. That might help explain the dramatic change in demand for one vegetable over another.

    I don’t care for turkey except at Thanksgiving–too much dry white meat. The thought of a turkey burger is unpleasant–I’d rather no burger. I love cranberry sauce especially with chicken, which I do like, and also sweet potato. Though a different subject, I still can’t get over paying $12 for a small chicken when chicken used to be inexpensive.

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